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1
Preheat oven to 400 degrees.
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2
In a mini processor, process to paste, the parsley, sage, 3 whole cloves of garlic and 3 Tbsps olive oil.
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3
Spread mixture on one side of the pork loin, place other half on top and retie and tucked whole sage leaves under the twine. Season roast with s & p.
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4
In a 5-1/2 quart Dutch oven over med-high heat warm the remaining 2 Tbsps of olive oil and add pears, cut side down, and cook until browned, about 5+ minutes. Transfer to a plate. Add the pork to the pot and brown on all sides about 2 minutes per side (total 8 minutes). Transfer to another plate. Remove pot from burner. Place the leeks cut side down in the pot and place the pork roast on top and place the pears alongside the roast.
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5
Roast approximately 45-55 minutes until 140 degrees.
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6
Transfer pork to carving board, cover with foil and let stand 10 minutes before carving.
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7
Transfer leeks and pears to platter and keep warm.
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8
In the pan drippings add minced garlic and flour stirring frequently for 30 seconds. Add wine and cook stirring frequently for 1 minute. Add broth and any liquid on the cutting board and cook about 3 minutes until slightly thickened.
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9
Remove the pot from the heat and whisk in mustard and cream and season with salt and pepper.
